Chick pea patties with mediterranean flavour

Chick pea patties with mediterranean flavourThese chick pea patties are seasoned with sun dried tomatoes and basilika for a mediterranean inspired flavour.

Nice to serve with Pomegranate salad with citrus dressing and Pea pesto – a nordic alternative to pesto.
Cooking time 50 minutes for 4 portions

53 g (48 E%)
21 g (41 E%)
12 g (11 E%)


  • 500 g / 18 oz / 8 potatoes
  • 450 g / 16 oz boiled chick peas
  • 1 yellow onion
  • 2 cloves garlic
  • 10 sun dried tomatoes in oil
  • 1 plant / 40 leaves fresh basilika
  • 1 tbsp dried oregano
  • 0.5 tsp ground black pepper
  • 0.5 tsp salt
  • 3 tbsp oil

Cooking instructionsHow to

  1. Peel, chop in smaller pieces and boil 8 potatoes for around 10 minutes until soft.
  2. Chop 1 onion and crush 2 cloves garlic in a bowl. Mix with 450 g / 16 oz chickpeas, 10 sun dried tomatoes, 40 leaves basilika, 1 tbsp dried oregano, 0.5 tbsp black pepper and 0.5 tsp salt. Mix with a hand held mixer.
  3. When the potatoes are boiled, press it into the bowl and mix a LITTLE. Mixing too much will make the potatoes sticky.
  4. With hands wet in cold water, form 16 small and flat patties. Fry in oil for around 6-8 minutes on medium to low heat.
  5. When frying take a few moments for a relaxing exercise. Stand up straight. Take a breath and tighten your fists and tighten your entire body as much as you can in 10 seconds. Relax and breathe out. Repeat 3 times.
  6. Serve the patties warm.

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